Turn on the oven to 190°C/375°F. Line a large baking tray with greaseproof paper or foil. Scoop the yolks from the eggs; freeze the whites for a meringue.
Put the sugar, flour and butter into a bowl and squish it all with your fingers or a wooden spoon until it looks like crumbs. Add the egg yolks and combine into a soft dough.
Flour your table and plonk the dough on it. Squash with your hands or a rolling pin until it's 5mm thick. Cut it into your chosen shapes with a biscuit cutter or a knife, put them on the baking tray and bake for 10 minutes or until pale brown. Let the shortbread cool before you handle it: it's brittle.
You can double the delight with a blob of clotted cream or whipped cream (add a spot of vanilla essence to make it even richer) and a raspberry or two!
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